Place mushrooms in a small bowl with 3/4 c. of water.,Microwave on high till water boils; remove and let mushrooms cold to room temperature.,Heat oil in a large dutch oven over medium heat.,Brown brisket on one side.,Turn and add in onions; continue browning.,When onions are brown, add in garlic; cook 1 minute more.,Remove mushrooms from soaking liquid (reserve liquid).,Rinse mushrooms and chop.,Strain soaking liquid through a coffee filter to remove grit.,Pour in beef broth and mushroom liquid.,Add in bay leaf, salt, and pepper.,Cover; reduce heat to low and cook 2 to 2 1/2 hrs, till brisket is tender.,______,Increase heat to high and cook till juices thicken slightly.,Remove bay leaf.,Cut brisket against the grain into thin slices.,This recipe yields 6 servings.,Description: "A small handful of dry mushrooms add in lots of flavor to this traditional dish.,If you are a real mushroom fan, add in a c. of sliced sauteed mushrooms just before serving."